Tartaric Acid
Tartaric acid is a natural additive that enhances wine’s acidity, helping to balance flavors and improve stability. It forms harmless crystals known as wine diamonds during fermentation.
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Tartaric Acid is one of the two primary acids added during winemaking. It naturally occurs in grapes, so adding more to wine is an all-natural addition.
When acid balancing wine you can use malic acid, tartaric acid, or acid blend. If you`re planning to perform a malolactic fermentation don`t use malic acid. When tartaric acid precipitates, it creates a salt known more commonly as wine diamonds. These little crystals fall to the bottom of your wine and are completely harmless. Wine diamonds should be left behind during racking.
One teaspoon per gallon will increase acidity by 0.1%.